Sprinkle half of the parmesan onto a clean surface. Unfold the thawed puff pastry onto the cheese-covered surface and roll until pastry is bit thinner and about 1/2-inch – 1 inch bigger than it originally was. Rub the garlic onto the top of the pastry. Sprinkle with remaining cheese and basil. Roll gently with the rolling pin to press the cheese into the surface.
Roll up the two longest sides toward each other and meet in the middle. Gently press together and wrap in plastic and place in the freezer for 30 minutes or until firm enough to slice without smooshing.
Meanwhile preheat your oven to 400°F and line a large baking sheet with parchment paper. Remove the dough from the freezer and slice into 1/2 inch slices and place on the prepared baking sheet. Sprinkle with salt and pepper.
Bake for 10-15 minutes rotating partway through. Check often once they’ve been in the oven for 10 minutes because they can burn easily. Once the cheese is crispy-looking and the bottoms are golden they’re done. Cool on a wire rack and enjoy.
Preheat oven to 350°F. Spray 32 mini muffin cups with nonstick cooing spray. Divide the pizza dough amongst them: pinch off a small bit of dough (about .5 oz), flatten, and press in and up the sides of each muffin cup. Set aside.
Heat olive oil in a skillet over medium heat. Cook and stir spinach until wilted, about 3 minutes then add garlic, stir while cooking a minute then turn heat off.
Sir together the cream cheese, sour cream, cooked spinach mixture, parmesan cheese, chili powder, salt, and pepper. Mix until combined. With a small cookie scoop divide the spinach dip between the 32 mini muffin tins lined with pizza dough. Sprinkle with mozzarella.
Bake for 15-17 minutes or until just turning brown on the edges. Remove and cool for 3-5 minutes before removing from the tins.
Enjoy warm or at room temperature.
Measure warm water into a 2-cup measuring cup. Sprinkle with yeast and sugar. Stir to mix and then set aside until foamy, about 5 minutes. Add the room temperature water and oil and stir to combine.
Place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment. (Or stir together with a wooden spoon and some muscle and pour on the counter to knead.) Briefly combine the dry ingredients and low speed. Slowly add the liquid ingredients continuing to mix until a cohesive mass forms. Stop the mixer and replace the paddle with the dough hook. Knead until the dough is smooth and elastic, about 5 minutes. Form the dough into a ball, and put into a large greased bowl, turning once to coat. Cover with plastic wrap and allow it to rise until double in size, about 1 1/2 – 2 hours.
Press the dough to deflate it. Divide in half. Place half in the freezer until you want to make pizza or more of these guys. Use half for the spinach dip bites above.
Preheat your oven to 325°F. Butter or spray with cooking spray, the bottom of a 9 x 13 inch baking dish; cut a piece of parchment paper to line the bottom of the pan so that it overlaps the two longest sides. (You’ll be able to lift out the brownies with the parchment paper later on.) Press into the greased surface.
In a large microwave-safe bowl combine the butter, brown sugar, and chocolate. Microwave on high for 1 minute; stir. If the chocolate is not softened continue to microwave at 10-second intervals, removing before completely melted, stirring until smooth.
Beat eggs and vanilla into the melted chocolate with a wooden spoon. Beat in the flour and salt. Pour batter into the prepared pan, smoothing the top. Bake until a toothpick inserted in the center comes out mostly clean, 35-40 minutes. Allow to cool completely.
Run a knife around the edge of the pan and lift out with the parchment paper. Cut out small heart shapes or any shape of your dreams with a cookie cutter. With the remaining you can form them into 1-inch balls and roll them in cocoa powder. I opted to just leave it as is for brownie-snacking.
Melt the chocolate in a double boiler or in a microwave, uncovered on high for a minute, stopping every 10 seconds to stir. Once it’s mostly melted stir until all of the chocolate is melted.
Stir almonds and sea salt into the chocolate and spoon into lollipop molds. Place in the freezer until firm. Repeat with all the chocolate.
In a large bowl, or the bowl of your stand mixer, combine 2 cups flour, sugar, yeast, and salt. Set aside. In a small saucepan heat milk and butter over a low heat until the butter is just melted. Remove from heat, add water, and set aside for a few minutes until mixture is warm, but not hot. Stir in vanilla.
Pour the milk mixture over the dry ingredients and combine with a rubber spatula. Mixing by hand, add eggs one at a time using your stand mixer with the dough hook or with a wooden spoon and some muscle until it’s incorporated. Add 1/2 cup flour and mix until smooth. Add remaining flour a little bit at a time kneading until smooth and sticky. It’s a sticky dough, but resist adding more flour.
Place the dough in a large, greased bowl, turning once to coat. Top with plastic wrap and allow to rise until double, about an hour. Deflate the dough. At this point you can either pop it in the fridge overnight or tackle it right now. It works better after chilling. If you do chill it overnight simply place it on the counter for 30 minutes before following the roll-out directions.
Whisk the sugar, cinnamon, and cardamom together for the filling. Melt the butter until browned on the stovetop and set aside. Grease the bottom of a 9x5x3-inch loaf pan or two mini loaf pans. Line with a rectangle of parchment paper so that it’s popping out on both long sides. Spray again. Set aside.
On a lightly floured surface, roll the dough to about a 12 inch tall and 20 inch wide rectangle. Use a pastry brush to spread melted butter over all the dough. Sprinkle with the sugar and cinnamon mixture.
Slice the dough vertically into six equal-sized strips. Stack the strips on top of each other and slice the stack into 6 equal slices once again. You’ll have six stacks of six squares. Layer the dough squares in the loaf pan or mini pans cut side up, like slices of bread and top with a tea towel and set aside to rise for 30-45 minutes or until puffy.
Preheat the oven to 350º and place the bread on the center rack and bake for 30-35 minutes or until the top is very golden. (I made two mini loaves and still baked it this long.)
Remove fro the oven an allow to rest for 20 minutes. Run a knife around the edges to loosen the bread and lift out with the parchment paper. Allow to cool slightly before drizzling with glaze. Eat while warm with coffee.
Whisk together a squeeze of orange juice into 3/4 cup of powdered sugar. Whisk until smooth. Add remaining 1/3 cup of powdered sugar and add enough orange juice to thin it out to a nice glaze. Drizzle over cinnamon sugar pull-apart bread.
Make cookies. Preheat the oven to 350°F. Spray a baking sheet or two with cooking spray or line with parchment paper.
In a small bowl, rub the lemon zest into the sugar until it looks like wet sand. Then, in a large bowl, cream butter and zesty sugar until light and fluffy. Whip in vanilla, egg, and lemon juice. Scrape sides and continue mixing. Stir in salt, baking powder, baking soda and flour until just combined. Pour powdered sugar into a bowl. Roll a heaping teaspoon of dough into a ball, and then roll in powdered sugar. Place on baking sheet and repeat with remaining dough.
Bake for 9-11 minutes. The bottoms with begin to barely brown and the cookies won’t be shiny in the center anymore. Remove from the oven and cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Make icing. Using an electric mixer beat butter and 2/3 cup powdered sugar together until it looks like large crumbs. Add two teaspoons lemon juice and mix completely. Add blackberry juice to icing. Add remaining 1/3 cup powdered sugar one tablespoon at a time until slightly thicker than a glaze, you might not need all of it. Drizzle over cookies or pipe all loopy-like.
Slice the strawberries and toss with other berries and sugar in a medium bowl, stirring until the sugar begins to dissolve. Cover and let stand for 45 minutes to 1 hour, stirring every so often.
Purée the berries and their liquid in a blender with lemon juice and salt until smooth. Press the mixture through a fine mesh strainer to remove the seeds.
Chill mixture for a couple hours and then freeze in your ice cream maker according to the manufacturer’s instructions. Top with white chocolate to serve.
Preheat oven to 350°F. Spray two 8-inch round baking pans with cooking spray and line the bottoms with parchment paper or nonstick foil. Spray again.
In a stand mixer fitted with the paddle attachment or with an electric hand mixer, cream the butter and sugar on medium speed for 3-5 minutes or until light and fluffy. Scrape the sides of the bowl with a rubber spatula to ensure that everything is well mixed. Add the eggs one at a time, beating for one minute after each addition.
In a small bowl whisk together the flour, baking powder, and salt. In a separate bowl combine the milk, vanilla extract and vanilla seeds.
With the mixer on low speed, alternate adding the flour mixture and the milk mixture in three batches. Start and end with the flour mixture. When the batter is just combined, shut off the mixer and thoroughly incorporate the dough with a rubber spatula. Divide batter between two cake pans. Sprinkle with some blueberries and gently press them into the batter.
Bake for 35-40 minutes*, or until a pale golden color, and a skewer inserted int he center of the cakes come out clean. (For cupcakes bake for 25-30 minutes.) Let the cakes cool in the pans for 15 minutes before inverting onto a wire rack to cool. Frost and berry only when cakes are completely cool. Note: I placed the cakes on the wire rack in the freezer for 30 minutes before assembling, and it worked fabulously.
In a small saucepan, combine 1/4 cup milk with the flour and vanilla seeds. Whisk together until there are no lumps. Over medium heat, slowly add the remaining 3/4 cups milk, whisking constantly and cooking until the mixture barely comes to a boil. Reduce the heat to low and continue whisking until the mixture starts to thicken slightly. Immediately remove the pan from heat and keep stirring, it will continue to cook a minute or two on it’s own. Add the vanilla bean pods and set aside to cool to room temperature, steeping with the whole vanilla beans in the mixture. Refrigerate for a few minutes until cooled to room temperature. Pass the mixture through a fine mesh strainer to get the vanilla bean pods out and to keep any lumps from being in the mixture. Set aside.
Cream the butter on medium speed, 3-5 minutes, with an electric mixer until soft, about 30 seconds. Add the sugar and beat on high speed until light and fluffy, 5-7 minutes, stopping the mixer now and then to scrape down the sides of the bowl and then resume beating.
With the mixer on low speed, slowly pour the milk mixture into the butter and sugar mixture. Increase the speed to medium and beat until the frosting is light and fluffy, about 3-5 minutes. Frost your cake.
Preheat oven to 375°F. Line a 12-muffin tin with liners; set aside.
In a large bowl, whisk together flour, 3/4 cup crumbs, sugar, baking powder, baking soda, salt and cardamom or cinnamon, if using. Add sweet potatoes and toss until well coated; set aside.
In another large bowl, vigorously whisk together butter and yogurt for 30 seconds. Add eggs one at a time, whisking well after each addition. Add flour and sweet potato mixture and fold together until just combined. Divide batter between muffin tins, sprinkling with nuts and remaining crumbs. Bake until golden and cooked through, about 25 minutes. A skewer will come out clean after being inserted in the center of one. Eat 5 while they’re warm.
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